Ingredients
-
2
-
1
-
1
-
1/2
-
3
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Bechamel – Basic White Sauce,Formula for making a thin, medium and thick white sauce.,Best Alfredo sauce I ever tasted.,I drizzled the white sauce over the butternut squash ravioli. I did substitute Vanilla Almond Milk for milk and it was mildly nutty and delicious! Next time would just top it with some crushed pecans 🙂 Thanks for sharing!
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Steps
|
1
Done
|
Scald the Milk With the Onion, Bay Leaf and Peppercorns. |
|
2
Done
|
Cover and Let Infuse Off Heat For 10-15 Minutes. |
|
3
Done
|
in a Heavy Based Saucepan, Melt Butter, Whisk in Flour and Cook, Stirring, Until the Flour Is Foaming but not Browned- About 1 Minute. |
|
4
Done
|
Off Heat, Strain in the Hot Milk. |
|
5
Done
|
Whisk Well, Then Bring to a Boil, Whisking Constantly Until the Sauce Thickens. |
|
6
Done
|
Season With Salt, Pepper and Nutmeg and Leave to Simmer Slowly For 1-2 Minutes. |
|
7
Done
|
Note: This Make What Is Called a "medium" Bechamel. |
|
8
Done
|
For a "thin" Bechamel Use 2 Tbs. Butter and 2 Tbs. Flour. |
|
9
Done
|
For a "thick" Bechamel Use 4 Tbs. Butter and 4 Tbs. Flour. |
